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Pumpkin Loaf Cake

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1 cup pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan, then line with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate bowl, combine pumpkin puree, both sugars, oil, eggs, and vanilla extract, whisking until smooth and well combined.
  4. Pour wet ingredients into dry ingredients and stir just until combined, being careful not to overmix.
  5. Pour batter into prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.